You may think from this week’s theme that we have a candy corn fixation. You are right. As Susan pointed out yesterday, it’s one of the few candies that is available for only a short time, and that preserves its magic and keeps the spark and love alive. However, we are not the only fans of the treat. Many thanks to Yum Sugar for posting a recipe that’s sure to delight Halloween partygoers everywhere. Well, adult partygoers, anyway. Candy corn cordials? Yes, sign me up!
Ingredients
For the infused vodka:
1/2 cup candy corn
1 1/2 cups vodka
For the cordials:
2 ounces orange liqueur
Juice of 1/2 lemon
1 large egg white
Candy corn, for garnish
I don’t want to steal the thunder away from the original author, so you will have to go read the rest of the recipe on the original site. But anytime you have candy corn infused vodka, you can’t go wrong. This is the stuff of epic-sized parties.
I could use a cold drink. This milkshake seems like a great way to beat the heat today.
I don’t know about where you are, but here in Washington, DC, it’s hot out. I don’t mean warm, like the summer days I spent in central Massachusetts, when everyone would go nuts if the temperature finally reached 80 degrees. It’s going to be about 100 degrees today here.
Yep, it’s milkshake time. Tell Susan I have to go buy a blender and some ingredients. I should be back in time for my lunch break.
What candy bar would you like to use with this? I think I would use a Butterfinger.
You will need:
- 2 ½ cups vanilla ice cream
- ¼ cup milk
- 1 candy bar or ½ cup candy pieces
- a blender
Directions:
- Break up the candy bar or candy pieces and place into the freezer for 15 minutes.
- Combine all ingredients in the blender and blend on medium speed for 30 seconds. Stir with a spoon and blend for 30 more seconds. Repeat until desired consistency is reached.
- Pour into a glass and enjoy!!
- For a thicker shake, place blended milkshake into freezer for five minutes.
Note to adult: Please supervise children using the blender.
Milkshake by bunchofpants.
This is another Jacques Torres classic. He basically makes a hot chocolate recipe and then puts other yummy stuff in it like rum, coconut water and milk and pineapple and chills it with ice. I guess that means it really isn’t very much like hot chocolate but it is delicious nonetheless. Check it out, straight from the master:
Ingredients:
Directions:
- Heat the coconut milk and water and whisk in the hot chocolate mix. Bring to a boil and cook for about 30 seconds, whisking constantly, until all of the chocolate has melted and the mix is fully combined.
- Remove from the heat and cool in the refrigerator until cold.
- Place the cold hot chocolate, rum, pineapple to taste and ice in a blender and blend until slushy.
- Pour into glass and serve.
Serves 4.
Rob over at Sweet Candy Corn listed this recipe on his blog. I was amazed at two things – first that this drink even existed and second because there is a whole blog dedicated to candy corn, which is one of my favorite candies and the perfection of every virtue.
Rob writes:
Candy Corn Cocktail
- 1 part cream
- 1 part Licor 43 liqueur
- 1 part Triple Sec or 1 part Orange Curacao liqueur
Note: I’ve been told to layer the liquids with the Licor 43 on bottom, then the Orange Curacao or Triple Sec, then the cream on top (of course).
Of course, this brings new life to the ongoing debate over which is the top of the candy corn – the yellow or the white part. I suppose when we are talking about liquids, the argument has to change a bit, and colors matter a little less than specific gravity. Alas, this time we have to call the white part the top.
Try it with candy corn for a taste comparison!
